I cannot take credit for them gem. This delicious soup is brought to you by my mother-in-law; with my own variations and creations of course. My sister came over the other night with the kiddos, and we were both having a day. Instead of spending time cooking, taking photos, and business planning together, we just simply hung out. We had to eat though!
So we talked while I cooked. It is one of those simple, easy, and quick recipes to share with someone when you just do not feel like putting in the effort to make your usual meals. My mother-in-law made this for me many of times when we were doing the same. Just chatting and wanting something easy and healthy to pair with a salad or half a sandwich. Some things do not have to be overcomplicated. So let’s make this soup and make sure to enjoy it with someone as a comfort!
Note for the cook: I love serving this dish with parmesan cheese shredded on top, fresh minced basil, and a bit of cream poured on top. Oh, and delicious, crusty sourdough bread, of course!
Magic bullet, immersion blender, or just a simple blender.
The Easiest Homemade Mushroom Soup
- – 2 cans chicken broth (low sodium if you can)
- – 2 cups baby portabella mushrooms
- – 1/2 cup minced yellow onion
- – 6 cloves garlic minced
- – 2 cups water
- – 2 chicken boullion cubes
- – 1 tbs corn starch
- – 1/2 cup heavy cream
- – 1 tbs garlic powder
- – 1 tbs onion powder
- – 1 tbs fresh chopped basil
- – salt & pepper to taste
- – shredded parmesan cheese for garnish
- Begin by placing your medium pot on the stove and preheat on medium heat.
- While that begins to heat, chop your mushrooms, onion, and garlic.
- Put about two tablespoons of EVOO into your pot and add your chopped vegetables. Add your garlic powder, onion powder, and some salt and pepper. Mix this occasionally until the onion, garlic, and mushrooms begin to cook and become a bit more translucent (this should take about 5 minutes).
- The mushrooms should have cooked down and created more liquid. Transfer the cooked mixture into your blending device, let it cool slightly so you do not burn yourself, and blend this mixture. Then, transfer that back to your pot and continue to cook it on medium heat.
- Now, add all of your liquids. Add the chicken stock, the heavy cream, and the water. Take the bullion cubes and place them into this mixture.
- Cook this mixture covered on medium heat for approximately 15-20 minutes. Once everything is reduced slightly, taste test, and if you need more salt and pepper, then go ahead and add that now.
- Finally, mix your corn starch and about 2 tablespoons of water in a cup and add it to your soup to thicken it slightly. Let that heat for about 5 minutes and get a bit more thick.
- Let it rest for a few moments before serving!
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